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Grapefruit-Mint Chicken

  • 25 m
  • 25 m
EatingWell Test Kitchen
“Tart grapefruit juice and fresh mint invigorate the taste buds.”


    • 4 boneless, skinless chicken breasts, (1-1¼ pounds total), trimmed
    • Salt & freshly ground pepper
    • 1 tablespoon extra-virgin olive oil, divided
    • ¼ cup finely chopped shallots
    • ¼ teaspoon crushed red pepper
    • ½ cup reduced-sodium chicken broth
    • ½ cup ruby-red grapefruit juice
    • 2 tablespoons chopped fresh mint, divided
    • 2 teaspoons all-purpose flour


  • 1 Season chicken on both sides with salt and pepper. Heat 1½ teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.
  • 2 Reduce heat to medium. Add the remaining 1½ teaspoons oil to the pan. Add shallots and red pepper. Cook, stirring, for about 2 minutes. Remove from heat. Whisk broth, grapefruit juice, 1 tablespoon mint and flour in a small bowl. Add to the pan. Cook, whisking, until slightly thickened, about 3 minutes.
  • 3 Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season the sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon mint.
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